ROASTED BRUSSELS SPROUTS

If you aren't sure you like brussels sprouts, you have to try this recipe. By cutting out the core, roasting the sprout halves, and topping them with goat cheese, I can almost guarantee you'll love brussels sprouts by the end! Baked brussels sprouts for the win

Course Side Dish

Cuisine American

Keyword side dishes, thanksgiving, vegetables, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 94kcal

Author Luci Petlack

Ingredients

1 lb. brussels sprouts
3 + Tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
optional toppings: herbed goat cheese and salted roasted pistachios

Instructions

Preheat oven to 400°.
Quarter and de-core Brussels sprouts. Don’t discard leaves that fall off during cutting.*
Combine sprouts, olive oil, salt, and pepper.
Spread evenly on large sheet pan.
Roast for 12–15 minutes, checking for tenderness and browned edges. Cooking time will vary depending on the size of the sprouts.
For more browning, arrange the sprouts cut-side down on the baking sheet. Avoid moving them too often so the cut surfaces have time to brown.
Top with herbed cheese and nuts.

Notes

You can halve the sprouts. Follow the directions as written, but allow 5-10 minutes more roasting time. Adjust as needed.

Nutrition